Sticky black treacle ginger cake
A dark, soft and sticky ginger cake that improves with a day or two in the tin. Warming spice with a gentle treacle bitterness.
- Time1 hr 20
- LevelEasy
- Costabout £0.31 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Grease and line a 20cm square tin with baking paper.
- 2
Warm the butter, treacle, golden syrup and sugar in a pan over a low heat until melted. Cool for 10 minutes.
10 min - 3
Sift the flour, ginger, cinnamon and bicarbonate of soda into a large bowl.
- 4
Warm the milk slightly and whisk it into the eggs. Pour into the flour with the treacle mixture and beat to a smooth, runny batter. Stir in the stem ginger.
- 5
Pour into the tin and bake for 55 minutes, until risen and a skewer comes out clean. The top should spring back when pressed.
55 min - 6
Cool in the tin. Wrap in baking paper and foil and keep for a day before cutting, if you can wait.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
